Extra fluffy & slightly moist. Add milk & use a manual egg beater before putting in a pan. Stir constantly until completly cooked with spatula but do not chop . Should be slightly moist from the milk.

Scramble 4 eggs in a bowl. That's enough for the wife and I for breakfast. Use a whisk and get a lot of air in them. Add kosher salt to your liking. I use two pinches. Whisk again and let sit. Prepare the rest of the breakfast. Potatoes sausage or whatever. Pre heat cast iron pan to to low or medium low. Melt a table spoon of butter in the pan. Add a tablespoon of milk or cream to eggs and whisk heavily again. Pour eggs into pan. I let them sit until the edges just start to harden slightly and then gently start folding. After about 30 seconds turn off the heat and keep folding eggs gently. I remove the pan from the heat entirely when the eggs still have a little liquid left in them.

Plate up the rest of the breakfast. Fold the eggs one last time and plate. Creamy clouds of perfectly cooked scrambled eggs.

Pro Tip:If I'm forced to use store bought eggs rather than farm fresh I will add a teaspoon of soda water to the eggs to get them to fluff up a bit.

Spent a week in Scotland, breakfast from the hotel buffet every morning. The scrambled eggs were almost a soupy porridge. Not bad but I prefer clumpy and drier.

Mother's way for eggs

Break 2 eggs per person into a bowl. Add salt and pepper, and a small amount of milk. Cook in an oiled or buttered pan over low to medium heat stirring constantly until all the wetness is gone. No more than that. Serve on warm plate. Add ketchup.

I like mine with swiss cheese added.

I didn’t know there was an America, European, and Japanese way of serving scrambled eggs. I no longer add milk to my eggs. I scramble lightly, not attempting to homogenize the whites and yolks. I use butter for a cooking oil, and I scramble until just cooked; don’t like them overdone.

In a hotel with an omelette chef, I order my scrambled eggs lightly cooked to avoid the overcooked eggs so common in restaurants.

While the pan is heating to medium I whip up 2 eggs, tablespoon of milk, pinch of salt and pepper, and a dash of garlic powder.
Once the pan is heated it gets a little clump of butter then add a bit of chopped green onion and red pepper flakes and let sizzle for a minute.
Then pour the egg mixture in pushing it around with a spatula to cook evenly. I like them moist, not runny or dry.

quote:

Originally posted by hberttmank:
I like my eggs just like any meat well done. I never could understand why some people will eat beef raw or rare as they like to call it. But the same people will not eat a pig or chicken raw.

[puts on butcher/journeyman meat cutter hat on]

meat animals are processed in your local shop by cleanliness, or used to be,

when I was a meat guy, we did Veal 1st , then Lamb, then beef, then pork, the poultry,
fish processed in a sink,


why, lamb and veal are extremely clean, lamb giving the edge, but we did veal first because it was not red,,,

beef is, despite most peoples thoughts, pretty clean,

pork was cooked to a higher temp due to Trichnosis (likely spelt wrongz) a parasite that could be passed to us humans,

and chickens/poultry are nasty, germy critters,


and since the biggest issue with beef is contamination from improper processing at a plant, as in ruptured intestines etc) and since meat rarely has a contagion from within (as in most cases of sickness are from something that was on the meat, not in it, Ground being an exception, by nature of how it is processed)


so, since there is little to no chance of you getting salmonella, or whatever, from the internal parts of a ribeye, rare is permissible and honestly, tastes better,


pork is not as infected as it once was, so it is now considered ok to cook a bit less done,

poultry needs to go to 165, period,



since ground beef is made from cuts including the outside of the primals, it is has a higher chance of getting you sick,

however, I and many ohters, have had a fresh bit just out the grinder for a quick snack,

[takes off meat cutter etc etc hat]

Every day- 4 eggs with Mrs Dash whisked in, scrambled in butter until they appear not wet, add in ham and a handful of mexi-cheese.

I always ask for soft scrambled eggs. Sometimes I get them that way depending on the chef. If they are too dry, a little ketchup helps, and I make a mental note not to go back there.

Almost as common to hear people order soft scrambled as over easy for fried eggs in the refined circles I travel in. IE retired old people

quote:

Originally posted by lyman:
poultry needs to go to 165, period,

Wrong.

https://blog.thermoworks.com/c...ng-you-need-to-know/

I never cook chicken breast over 150F. To do so yields a dry tasteless hunk of what is supposed to be meat.

quote:

Originally posted by Hamden106:
Don't forget the ketchup.

I see several people have mentioned using ketchup. I have never seen or heard of this. Is it a northern thing? I will try it just to see. I have put fresh salsa or hot sauce on scrambled eggs, but never ketchup.

I read somewhere that eggs continue to cook after you plate them . If they are " done " in the skillet then they are " overdone " on the plate. I started paying attention to this and there appears to be some truth to it . I don't like my eggs dry .

quote:

Originally posted by StorminNormin:

quote:

Originally posted by Hamden106:
Don't forget the ketchup.

I see several people have mentioned using ketchup. I have never seen or heard of this. Is it a northern thing? I will try it just to see. I have put fresh salsa or hot sauce on scrambled eggs, but never ketchup.

I've seen a lot of people do that . My wife included . She's from Texas so .....

My daughter and both daughter-in-laws cover their breakfast plate in ketchup. Eggs and potatoes. Drives me crazy! I will on occasion put a good fresh salsa on my eggs if they are over cooked.

There is a diner in town that has the best breakfast anywhere. Eggs are done to absolute perfection, as are the hash browns. They are golden crispy brown on the outside and soft and buttery moist on the inside. Not a single shred of potato is overcooked. I mean both are done to perfection on a flattop. I told the owner I would work there for free for a week or more if he would teach me how to turn out eggs and hash browns like that on a flattop.

He was going to take me up on it until he said his insurance wouldn't like it but I was free to fill out an application. But he did comment that it's all about the temperature of not just the flattop but the food you put on it. He didn't elaborate beyond that.

^^^^^^^. The key to good hashbrowns is that they need to be washed and dried prior to going in the pan.

Ranchero/“breakfast salsa” on eggs….

quote:

Originally posted by konata88:
That being said, the scrambled eggs were cooked what I would call american style (not having been to europe in my life, i don't know how ubuitous it is). They were cooked well done, dry, well formed chunks, like one may expect here.

However, in my opinion, the proper way for scrambled eggs is to be soft, creamy and a bit runny (not well formed chunks) - common in Japan (which I believe follows the English tradition, at least that's my impression) and Korea / Taiwan (hit or miss there; actually prefer more well cooked there for safety reasons).

I prefer that European/Asian style of scrambled eggs as well, which is why I never order scrambled eggs when eating out and only ever make them myself.

Following the Gordon Ramsey video posted above is an easy way to achieve this. It's basically what I do (minus the creme fraiche and chives): Add butter, on/off the burner, with mainly low-medium heat and constant movement/folding, and stop when they're still just slightly runny.

Way, way better than the usual American style of large chunks of dry, overcooked (and often scorched/browned) scrambled eggs.

I’m pretty satisfied if my scrambled eggs don’t incorporate pieces of eggshell. Unfortunately, that’s beyond the skill set of many of the cooks at cafes here.

I like scrambled eggs, generally add whole milk to my eggs, and heavy cream would probably make them super fluffy.

We buy the Egg Beaters and mix them in with the Just Crack an Egg cups, lots of flavors from Southwest to Meat Lovers, makes it easy, 90 seconds from mix to done. You can do it with a raw egg as well if you prefer, or your own mix of eggs and dairy.
Link


But for the most part, over easy is preferred